Rosemary Baised lamb Shanks

 A very classic recipe with rich flavor  of tomato taste suit for light dinner and it;s ummph! my son ijat favorite..i omitting this recipe and add  in some bay leaf and excuse the wine...but the taste still good

Ingredient 

 

6 lamb shanks

salt and pepper to taste

2 tablespoons olive oil

2 onions, chopped

3 large carrots, cut into 1/4 inch rounds

10 cloves garlic, minced

2 teaspoons chopped fresh thyme

1 (28 ounce) can whole peeled tomatoes with juice

1 (10.5 ounce) can condensed chicken broth

1 (10.5 ounce) can beef broth

5 teaspoons chopped fresh rosemary

1 bottle red wine..( i just ignore...)

Directions

1. Sprinkle shanks with salt and pepper. Heat oil in heavy large pot over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
2. Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in tomatoes, chicken broth and beef broth. Season with rosemary and thyme and i add some bay leaf hehee. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours.
3. Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks

 (Adapted from All recipe.com)